Vegan Bagel with Egg and Bacon
Elevate your breakfast game with this mouthwatering Vegan Bagel with Egg and Bacon recipe—a plant-based twist on a classic favorite. Perfect for both vegans and anyone looking to explore the vibrant world of cruelty-free cuisine, this dish features a hearty combination of tofu scramble seasoned with black salt and turmeric for an irresistible "egg-like" flavor, paired with smoky, caramelized tempeh bacon infused with soy sauce, maple syrup, and smoked paprika. Nestled between a toasted bagel and layered with juicy tomato slices, crisp lettuce, and creamy vegan mayonnaise, this sandwich delivers bold flavors and satisfying textures in every bite. Ready in just 35 minutes, it’s the ultimate savory breakfast or brunch option that proves being vegan can be deliciously indulgent. Whether you're searching for a quick plant-based meal or a new way to enjoy bagels, this recipe is sure to impress!
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Recipe Information
Ingredients
- 1 bagel
- 150 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.25 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 2 tablespoons olive oil
- 100 grams tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 0.5 teaspoon smoked paprika
- 1 tomato
- 1 lettuce leaf
- 1 tablespoon vegan mayonnaise
Instructions
Slice the bagel into halves and toast them to your liking. Set aside.
For the vegan egg, crumble the firm tofu into a bowl with your hands until it resembles a scrambled texture.
Add nutritional yeast, turmeric powder, and black salt to the crumbled tofu and mix well.
Heat a tablespoon of olive oil in a non-stick skillet over medium heat.
Add the tofu mixture to the skillet and cook for 4-5 minutes, stirring occasionally until heated through and slightly golden. Set aside.
Meanwhile, slice the tempeh thinly to resemble bacon slices.
In a shallow dish, mix soy sauce, maple syrup, and smoked paprika.
Place the tempeh slices in the dish, ensuring they are covered in the marinade. Let them marinate for 5 minutes.
Heat the remaining tablespoon of olive oil in a skillet over medium heat.
Cook the tempeh slices for 2-3 minutes on each side until they are browned and slightly crispy.
Assemble the bagel: Spread vegan mayonnaise on both halves of the toasted bagel.
Layer the bottom half with the tofu scramble, cooked tempeh bacon, a slice of tomato, and a lettuce leaf.
Place the other half of the bagel on top to complete the sandwich.
Serve immediately and enjoy your vegan bagel with egg and bacon!
Nutrition Facts
Calories |
1017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 3860 mg | 168% | |
| Total Carbohydrate | 93.8 g | 34% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 32.5 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1372 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
